Fermented Ginger Bug
A naturally fermented ginger starter culture used to make probiotic sodas and tonics, packed with beneficial bacteria and a zippy, spicy flavor.
Ingredients
- 1/2 cup fresh organic ginger root
- 1/2 cup organic cane sugar
- 4 cups filtered water (non-chlorinated)
Instructions
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1
Clean a quart-sized glass jar thoroughly with hot soapy water and rinse well.
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2
Grate 1/2 cup fresh organic ginger root finely, leaving the skin on if organic. You should have about 2-3 tablespoons to start.
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3
Add the grated ginger and 2 tablespoons of 1/2 cup organic cane sugar to the jar.
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4
Pour in 2 cups of 4 cups filtered water (non-chlorinated), leaving at least 1-2 inches of headspace at the top of the jar.
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5
Stir vigorously with a non-metal spoon until the sugar is dissolved.
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6
Cover the jar with a coffee filter or clean cloth and secure with a rubber band to keep out dust and insects while allowing air flow.
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7
Place the jar in a warm spot in your kitchen, ideally 70-75°F (21-24°C).
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8
Every day for the next 5-7 days, feed the ginger bug by adding 1 tablespoon grated ginger and 1 tablespoon sugar. Stir vigorously each time.
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9
The ginger bug is ready when it becomes fizzy, bubbles form at the top, and it gives off a pleasant, yeasty smell (usually after 5-7 days).
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10
Once active, store in the refrigerator with a tight lid and feed once a week with 1 tablespoon each of ginger and sugar to keep it alive.
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11
To use, strain off 1/4 to 1/2 cup of the liquid (not the ginger pieces) to flavor and carbonate homemade sodas and tonics.